Honey, of all saccharine substances, containing as it does all the essentials for harmonious bouquet and flavour, is the one par excellence, from which we might expect to produce an ideal vinegar. The result is found amply to justify the anticipation, and that its superiority in this respect will be duly appreciated by the connoisseur in salads and condiments goes without saying; but, indeed, so marked is this distinction that I venture to think it would be readily admitted by all who gave it a trial.

On the ground of wholesomeness honey vinegar is to be preferred.

It has been clearly ascertained that large quantities of vinegar sold in this country contain injurious adulterants and impurities. Many samples, upon analysis, have been found to include a considerable percentage of sulphuric acid, or nitric acid, added either as a preservative or to increase the acidity. Others have contained, as the results of carelessness in manufacture, such poisonous ingredients as copper, arsenic, and lead. Little wonder that disagreeable consequences so often follow the taking of vinegar, even in small quantities!

Immunity from these impurities and adulterants, producing as they so frequently do injurious effects, especially in the case of invalids, is surely greatly to be desired, and every possible improvement, either in respect of the material employed or in the process of manufacture of so important an article of consumption, surely deserves to receive the most careful attention.

MODE OF PRODUCTION.

If honey and water in proper proportions be exposed to the atmosphere, at a suitable temperature, for a sufficient length of time, acetic fermentation will in due course ensue. At the same time, to obtain the best results, careful attention must be given to certain details, and various precautions taken. The alcoholic ferment must be carried on under suitable conditions, in order that it may be complete. The temperature must be neither too high, nor too low. Suitable and sufficient nutrient material also for the ferment germ must be present; that is a proper proportion of nitrogenous matter, together with certain inorganic salts, which may be added in the form of a little ammonium phosphate and potassium tartrate.

The acetic fermentation which follows must also be regulated with due care, and not allowed to continue longer than necessary, or deterioration of the liquor will take place with a gradual loss of acidity.

The fining also of the liquor must be carefully attended to, in order to render it perfectly clear and bright.

And finally, it is only when the alcoholic and acetic fermentations have been effected, in a completely satisfactory manner, and the vinegar stored for a sufficiently long period under the most suitable conditions, that the ripening process is effected, without which it will be found lacking in that agreeable flavour and aroma which are its special characteristics.

In the first place, we have to determine the proper proportion of honey to water.

Commercial Vinegar is required by law to contain a minimum of 3 per cent. acetic acid.[2]

Proof Vinegar contains 5·4 per cent., with a specific gravity of 1·006 to 1·019. For all ordinary purposes this is a convenient strength and first-class vinegars contain about this percentage.

Of course, the percentage of acetic acid is dependent on a satisfactory alcoholic fermentation and suitable conditions for the development of the acetic germ; but, supposing the